• Preheat the oven to 160℃ Fan/180℃. If you are using the rice grains to soak up the excess grease, see Note 1. Then place 12 paper cases in the muffin tin holes.
• Beat the softened butter up in a large mixing bowl for 10 seconds to warm up slightly.
• Add in the caster sugar and beat together until pale, light and fluffy.
• Add in the vanilla paste and crack eggs into the jug.
• Weigh out the flour and measure the baking powder and xantham gum. Fold in a third of the dry ingredients into the butter sugar mixture. Pour in 1 egg and beat. Keep alternating this until all of the eggs and dry ingredients are mixed in.
• If you're going to use fresh raspberries, roll them in a tbsp of gluten free flour. This stops them from sinking to the bottom.
• Fold in your raspberries/freeze dried raspberries and chopped white chocolate.
• Divide the mixture in the paper cases and put in a preheated oven for 20-25 minutes.
• When the cupcakes are finished, poke a skewer into the largest cupcake, if the skewer comes out clean they're cooked.
• Leave to cool for 5 minutes in the tin and then transfer onto a wire rack to leave to cool completely.

FOR THE BUTTERCREAM

• Break the white chocolate up and melt in short bursts of 30 seconds on HIGH in the microwave mixing inbetween each burst. (Make sure you don't overcook it).
• Once melted leave to cool.
• Beat the softened butter up until pale, light and fluffy. Add in a little of your sieved icing sugar and mix thoroughly, keep doing this until all of the sugar is mixed in.
• Pour in the cooled melted white chocolate and beat once more. Taste and alter if needed.

FOR THE PIPING

• Once the cupcakes are cool, you need to place the 1M nozzle inside the piping bag with a snipped end.
• Place inside a pint glass with the nozzle inside at the bottom and the edges folded over the glass. This makes it easier to spoon the buttercream in.
• Spoon all of your buttercream into the bag and twist the top above it.
• Use your top hand to squeeze the buttercream down NOT your bottom hand. Squeeze a tiny bit out into the bowl. I just find this helps to get the buttercream flowing.
• Hold the bag vertically in the middle above the cupcake and starting from the centre slowly swirl outwards until you fill the top. Ta-da!
• Add a raspberry if you like to decorate them. Enjoy!